Pizza Bianca Funghi (white pizza with mushrooms)

White pizza has fast become a favourite of mine. I first had one when I went to the Italian restaurant Zizzi and fell in love. It comes away from the classic tomato flavour that crosses between all other pizzas, whether they're thin and crispy or deep and fluffy, but it certainly doesn't lose anything. What I've done here it to really simplify it but it can be easily adapted and played around with to incorporate other ingredients and tastes. 

Chicken & Pancetta Bake

Recently, the weather has really started to pick up; the skies are intensely blue and the sun is shining down. It's times like these that I really appreciate living just a 5 minute walk to the coast, where I can go for a relaxing stroll - it almost feels like I'm on holiday sometimes. Feeling inspired by the almost-Mediterranean climate, I wanted to create a meal that mirrored it. 

Homemade Pancetta

For a while now I've been listening to a BBC Radio 4 podcast called The Kitchen Cabinet, hosted by Jay Rayner. It's a panel show with a live audience where they travel over the UK and discuss various food topics - food science to food history to current trends. 

My favourite panellist is Tim Hayward - a food writer and broadcaster. Billy recently got me Tim's latest book, Food DIY. And it is amazing. I've never done, or even wanted to do, so many recipes from one book. He covers smoking, curing, pickling, fermenting and homemade takeaways including doner kebab. 

This book particularly makes me happy because I'm so bad at DIY around the flat, and this is something I can actually do.

Tomato & Soft Cheese Pasta

We tend to eat a lot of pasta in our house. It's quick and easy. But, it's too easy to get stuck into having the same thing over and over again. That's why it's good to have a few basic recipes that can each be adapted, depending upon what you have lying around. 

Homemade Pizza

I definitely need to make pizza from scratch more often. Making pizza dough is just about as satisfactory as making bread, but without the long wait. As far as toppings go, you can pretty much choose what your heart desires. Next time, I thinking of cracking an egg into the middle.  

My recommendation for toppings? Keep it simple. Don't overload it. Use mozzarella.